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Vegan Instant Pot Corn Chowder

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 4
Calories: 654kcal
Author: Nisha Vora

Ingredients

  • 1 cup raw cashews
  • 4 large ears fresh sweet corn, husked, or 3 cups canned or frozen kernels
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 jalapeño peppers, diced (omit seeds and membranes for less heat)
  • 1 medium carrot, diced
  • 1 cup diced celery, 2 to 3 medium stalks
  • 1 teaspoon kosher salt + more to taste
  • Freshly cracked black pepper
  • 1 pound Yukon gold potatoes, peeled and diced
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon celery salt
  • 2 to 4 cups low-sodium vegetable broth
  • 1 (13.5-ounce) can full-fat coconut milk
  • 3 tablespoons nutritional yeast
  • 1 lime, halved

Garnishes

  • Reserved corn kernels
  • 1/4 cup chopped chives (optional)
  • Diced tomatoes or red bell pepper (optional)
  • Chopped cilantro or finely slivered basil leaves (optional)

Instructions

  • Place the cashews in a bowl and cover with boiling water while you prepare the other ingredients. Drain after 20 to 30 minutes.
  • Optional step: To enhance the flavor of the soup, place the husked ears of corn over an open flame and turn occasionally until the kernels are lightly charred, repeating with each ear.
  • Hold an ear of corn upright in a large bowl and shave off the kernels with a sharp knife. (If you charred the ears of corn, wait until the corn is cool enough to handle.). Repeat with the remaining ears. Place the kernels in a bowl and reserve a tablespoon or two for garnish
  • Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion. Cook until the onion is translucent, 4 to 5 minutes.
  • Add the garlic & jalapeños and cook for 1 minute, stirring frequently. Add the carrot and celery with a pinch each of salt and black pepper and cook for 2 minutes. Add the potatoes and cook for 2 more minutes, tossing frequently to prevent the potatoes from sticking. Select the Cancel setting.
  • Add the corn kernels, drained cashews, 1 teaspoon salt, black pepper to taste, bay leaves, smoked paprika, cumin, celery salt, 2 cups of the vegetable broth, the coconut milk, and nutritional yeast. Stir well to combine.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 6 minutes.
  • Once the 6-minute timer has completed and beeps, allow a natural pressure release for 5 minutes and then carefully switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  • Open the pot and discard the bay leaves. Squeeze the juice 1/2 lime into the soup, stir, and taste for seasonings. Add more lime juice or salt and black pepper as needed. The soup will be very thick at this point, so I like to thin it out a bit with additional vegetable broth during the blending stage (see next step).
  • Transfer the soup in two or three batches to a high-speed blender (don’t fill the blender to capacity). Be sure to remove the center cap from the blender to vent steam, but cover the hole with a kitchen towel. Start at low speed and gradually work your way up and blend until the soup is thick and creamy. I typically add 1 additional cup of broth, but if you prefer a slightly thinner soup, add more broth. Alternatively, use an immersion blender directly in the Instant Pot to blend the soup for a few minutes until the soup is pureed and thick, thinning with the additional broth as you blend.
  • Transfer the puréed soup to bowls and top each each bowl with the reserved corn kernels and other garnishes as desired.

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